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Cranberry-Orange-Nut Cookies

:  November/December 2007

Your rating: None Average: 4.1 (43 votes)

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.


READER'S COMMENT:
"I'd give these cookies 5 stars for flavor, but only 4 overall because the batter was such a loose mess to work with. I tripled the recipe, with frequent breaks to put the batter back in the fridge to firm up. If I make again, I'll follow...
Cranberry-Orange-Nut Cookies Recipe

Makes: 2 1/2 dozen cookies

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided
  • 1/2 cup smooth, unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice

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Preparation

  1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
  2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
  5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips & Notes

  • Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Per cookie: 102 calories; 5 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat


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Recipe Categories

Style/Theme
Gifts
Kid-friendly
Make ahead instructions
Makeover
Potluck
Vegetarian
Entertaining, casual
Entertaining, formal
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Type of Dish
Baked Goods, bars & cookies
Snack
Meal/Course
Dessert
Snack
Season
Spring
Summer
Fall
Winter
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Holiday
Christmas
Thanksgiving
Publication
November/December 2007
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